This ham and vegetable skillet version of the traditional baked au gratin gives you the same delicious results but in a fraction of the time.
tablespoon margarine or butter
cups cut-up fully cooked ham
large onion, chopped (1 cup)
box (4.7 oz) Betty Crocker™ au gratin potatoes
cups hot water
medium carrots, sliced (2 cups)
cup shredded Cheddar cheese (4 ounces)
cups Green Giant™ frozen broccoli cuts, thawed and drained
Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper.
Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot. Let stand 5 minutes before serving (sauce will thicken as it stands).
Au gratin traditionally is any dish that is topped with cheese or bread crumbs and butter then baked. Loosely defined, it means "with cheese."
Love onion flavor but hate chopping onions? Don't cry about it. Frequently rinse onion pieces under cold water while chopping to help hold back the tears.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.